Authentic Vegan Bolognese (Ragù di Soia)

Instructions

1. 1

   Finely dice the celery stalk, carrot, and onion on a chopping board to create the classic Italian soffritto battuto.

   

   Tip: Cutting the vegetables into tiny, even cubes ensures they melt seamlessly into the sauce during simmering.
2. 2

   Warm the olive oil in a heavy saucepan or Dutch oven over medium heat. Add the minced soffritto vegetables and sauté gently for 6 to 8 minutes until tender and sweet.

   
3. 3

   Add the dried soy mince granules straight into the pot with the hot oil and aromatics. Stir continuously for 2 minutes to toast the granules and infuse them with olive oil.

   

   Tip: Do not pre-soak the soy mince! Toasting it dry directly in the aromatic oil creates an exceptional bite that absorbs wine and sauce without becoming watery.
4. 4

   Pour in the red wine, stirring well to deglaze the bottom of the pot. Let it bubble vigorously for 2 to 3 minutes until the alcohol scent dissipates and the liquid reduces.

   
5. 5

   Pour in 750g of tomato passata, then rinse the empty passata bottle with 100ml of water and add that to the pot as well.

   
6. 6

   Drop in the 2 bay leaves, salt, and freshly ground black pepper. Stir thoroughly and bring the ragù to a gentle simmer.

   
7. 7

   Cover the pot partially with a lid and reduce the heat to low. Let the sauce simmer gently for 35 to 40 minutes, stirring occasionally, until deeply thickened and glossy.

   
8. 8

   Discard the bay leaves, tear in the fresh basil leaves, and stir to combine. Taste and adjust seasoning with additional sea salt or black pepper if needed.

   
9. 9

   Serve generously over al dente tagliatelle, fettuccine, rigatoni, or creamy polenta.